Episode 029: Backcountry Chef Margie Nelson of Wyld Gourmet

Born and raised in Montana, Margie Nelson continues a heritage of hunting and cooking wild game recipes. In this episode Margie shares the ideal ways to prepare, cook and enjoy upland, waterfowl and big game to its full extent! 5:00 Margie’s Story 7:30 Hunting with kids 15:30 SD Pheasant Hunting 17:10 Ribeye of the Sky 18:50 Dark Meat vs White Meat 24:00 Legs and Thighs 26:15 Milk Bath 27:45 Brine 29:50 Using honey with birds 32:30 Incorporating sage into a recipe 37:20 Plucking vs skinless 40:00 Affects of stress on meat 45:45 Margie’s special dish 46:45 Wellington 53:30 Preparing hearts 56:30 Hunting camp 58:00 Grouse Poppers 1:03:20 Instapots and game 1:06:40 Pairing drinks with wild game ------------------------------------------- Support this podcast on Patreon Thank you to our Sponsors: Dakota283 Kennels (use promo code birddogbabe for 10% discount)  Xcel Shooting Sports – free gun slip ($90 value) with purchase of select shotguns Connect with Courtney Follow Bird Dog Babe: Instagram Facebook YouTube ----------- Connect with Margie Nelson: Wyld gourmet: Wild game recipe development, food photographer and writer.   Prois: Staff and Montana State Coordinator Outdoor Solutions: Learn From Field to Table Team, recipe development and blogger Miss Pursuit: Blog contributor Boot Barn: Recipe and food photo contributor Traditional bow hunter: Bi-publication blog and recipe contributor Hunting camp and back country camp cook Freelance hunting, processing and cooking instruction.  Skills to Skillet